A Great Pork Chop Marinade

The marinade combines light soy sauce with brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper to create a balanced sauce rich in umami, sweetness, and slight sharpness. Pork chops are coated in this mixture and marinated anywhere from one to twenty-four hours depending on their thickness, allowing the flavors to penetrate and tenderize the meat.

For cooking, chops are either grilled or pan-seared on medium-high heat, achieving a caramelized crust before being basted with the reserved marinade to deepen flavor and moisture. Timing is adjusted based on chop thickness to ensure doneness without drying out. Allowing chops to rest covered with foil after cooking locks in juices for tender results.

This marinade is suitable for various pork cuts, including chops, steaks, and tenderloin, and pairs well with side dishes like crispy potato rosti for a complete meal.

Use thick, bone-in pork chops just under 2.5 cm thick for best juiciness; trim fat lightly if desired.Marinate thinner chops (about 1.25 cm) for at least 1 hour; thicker chops (about 2 cm) for 3+ hours for flavor and tenderness.Cooking times vary by thickness: thinner chops cook about 3 minutes per side plus short basting; thicker chops need 4 minutes first side, 3 minutes second, then basting.If chops are thicker than 2 cm, start cooking on stovetop and finish in the oven at 180°C (350°F) until internal temperature reaches 145°F (63°C).Do not move chops prematurely on grill; they will release naturally when ready to turn.Reduce heat if sugar in marinade causes burning; maintain a nicely charred crust without burning.For a crisp side, pair with crispy potato rosti made from grated, drained potatoes cooked in butter and oil until golden brown.